On 10-01-18 19:56, Ruth Haffly <=-
spoke to Dale Shipp about Tail gating <=-
Around here, we see people doing tail-gating in the lots prior to a
music concert at the local open air pavilion. Perhaps an hour or two before the concert we might drive by and see the cars and trucks lined
up in the lot near the road cooking food on grills, etc. I don't know
if they finish before concert time, but often we can hear at least a portion of the music (especially the base) from our deck which is
about one mile away.
So if you cook/eat out, you get a sort of tailgating experience and concert--for free? (G)
Yep -- and we get part of a concert for free, whether we want it or
not:-}}
Another slight variation of the other recipe.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pistachio Kulfi Pops
Categories: Indian, Ice cream, Dessertice
Yield: 8 servings
1 1/2 qt Whole milk
1/3 c Sugar
1/2 c Shelled roasted pistachios
8 Paper cups
-OR
-Cooking parchment
-OR
-Waxed paper
8 Ice cream sticks (opt)
In a 6-8 quart pan over high heat, stir milk and sugar until
simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35
minutes, stirring often; slide pan partially off heat if milk
threaten to boil over. Let cool; to speed cooling, set pan in ice
water.
Coarsely chop pistachio nuts; stir into cooled reduced milk mixture.
Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of
parchment or waxed paper into 7-1/2" squares. Fold each piece in half
to make a triangle. With long edge toward you, bring 1 of the 45'
angles to the top of the triangle, then roll toward other angle. To
close hole at bottom, starting from the top, press 1 inside sheet to
tyhe opposite side. Tape the cone in a few places to hold it together.
Support each cone, pointed end down, in a cup slightly taller than the
cone; set cups in a rimmed pan.
Divide milk mixture among cups or cones. Freeze until kulfi is thick
but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream
stick into each container. Freeze until firm, about 2 hours longer. To
eat, peel off paper. To store, seal kjulfi (still in cups or cones) in
a parge plastic bag; freeze for up to 2 weeks.
Per serving: 190 calories; 7.7 grams protein; 10 grams fat; (4.3 grams
saturated fat); 19 grams carbohydrates; 90 milligrams sodium; 26
milligrams cholesterol.
From the files of Earl Shelsby
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 02:13:41, 03 Oct 2018
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)